Banana oatmeal muffins are soft, tender, and naturally sweet, with the cozy flavors of ripe banana and wholesome oats. What makes these muffins stand out is the sweet, crunchy streusel topping that turns a simple snack into something truly special. I love making these when I have overripe bananas sitting on the counter—they’re perfect for a quick breakfast or afternoon treat.

Banana Oatmeal Muffins

Why You’ll Love This Recipe

I like how easy and satisfying these muffins are to whip up from scratch. The oats give a lovely texture, while the bananas keep them moist and flavorful. The streusel topping is my favorite part—it adds a sweet crunch that makes every bite more indulgent. These muffins are just sweet enough without being too sugary, making them perfect for both kids and adults.

Ingredients

Streusel Topping

¾ cup old fashioned oats
3 tablespoons light brown sugar
¼ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted and slightly cooled

Banana Oatmeal Muffins

1 ½ cups old fashioned oats
1 ¼ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ cup unsalted butter, melted and slightly cooled
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 medium ripe bananas, mashed (about 1 ½ cups)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
In a small bowl, whisk oats, brown sugar, and cinnamon. Stir in melted butter to make the streusel topping and set it aside.
In a large bowl, mix together flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk melted butter, egg, and vanilla. Add this to the dry ingredients and stir until just combined—it’ll be a little crumbly.
Fold in mashed bananas gently without overmixing.
Scoop the batter evenly into the muffin tin and sprinkle generously with the streusel topping.
Bake for 20 minutes or until a toothpick comes out mostly clean.
Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling.

Servings and Timing

Servings: 12 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

I like adding chopped walnuts or pecans for some nutty crunch.
If I’m avoiding dairy, I’ll use coconut oil instead of butter and a plant-based milk or egg substitute.
To make them vegan, I swap the egg for a flaxseed mixture and use non-dairy butter.
Chocolate chips or raisins can also be stirred in for an extra flavor boost.

Storage/Reheating

I keep these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them and just thaw as needed.
When I want a warm muffin, I reheat one in the microwave for about 15 seconds or pop it in a 350°F oven for a few minutes.

FAQs

How ripe should my bananas be?

I always go for bananas that are mostly brown or black on the outside. The riper they are, the sweeter and more flavorful the muffins will be.

Can I make these without the streusel topping?

Yes, I can skip the streusel if I want something simpler. The muffins are still moist and tasty on their own.

Can I use quick oats instead of old fashioned oats?

I can use quick oats in a pinch, but I prefer the texture of old fashioned oats—they hold up better and give more chew.

Can I freeze these muffins?

Definitely. Once they’re fully cooled, I wrap them in plastic or put them in a freezer bag. They reheat beautifully in the microwave or oven.

Can I use whole wheat flour instead of all-purpose?

Yes, I’ve used whole wheat flour before, but it does make the muffins a bit denser. Sometimes I do half all-purpose and half whole wheat for a balance.

Conclusion

Banana oatmeal muffins are my go-to recipe whenever I need a comforting, homemade treat. They’re easy to make, packed with flavor, and perfect for using up ripe bananas. Whether I eat them fresh out of the oven or warm one up during the week, they always hit the spot.